Sold-out seats at Field to Table are nothing new for Chef Trey Lamont who is the owner of The Jerk Shack restaurant located on 1st avenue in the Belltown neighborhood of downtown Seattle. According to Lamont, his evening on the astroturf at Lumen Field always sells out first and this year like others prior that is no small feat considering the amazing lineup of Seattle area culinary champions participating in Field to Table including Chef Kristi Brown of Communion whose restaurant was just named one of the top 12 new restaurants in the world by Conde Nast Traveller. Also on this year's list of standout Chefs serving flavor on the 50-yard line is Quinton Stewart from Ben Paris and Sabrina Tinsley of Osteria La Spiga. A full list of chefs and menus can be found here. 

If you know Chef Trey Lamont and followed his culinary career then you know he “Jerks” everything in his kitchen, one way or another you are going to taste his passion for Caribbean culture in every dish served. For example, when was the last time you had Caribbean fried Alaskan Pollock? (Alaska meets the Caribbean, go figure!) That is just one of many seasoned and satisfying dishes that were served up on Lamont’s menu tonight. 

• Spicy Green Papaya & Mango Salad with Soft Shell Crab (May Contain Nuts) OR Spicy Green Papaya & Mango Salad with Crispy Onions

• Jerk Sea Scallop Chowder with White Truffle Oil Drizzle OR Roasted Vegetable Chowder with White Truffle Oil Drizzle

• Geechee Jambalaya with Caribbean fried Alaskan Pollock OR Smoked Vegetable Jambalaya with Fried Cauliflower

• Cornmeal Pound Cake with a Passion Fruit Creme Anglaise

Lamont prides himself on the fact that The Jerk Shack is intentional in seeking out Black-owned suppliers and while addressing the packed dining room he mentioned that it is Metier Beer on all the taps at his bar. Metier Brewing Company is Washington State's only Black-owned brewery and is located in Woodinville, WA.  Lamont also shared that the Jerk Shack proudly serves Frichette Winery a Black-owned winery located just east of the Cascade Mountains in the Yakima Valley.

On the night, Lamont and his team served 350 customers across two seatings. Lamont said the night was “Intense” and that the clear favorites were the Soft Shell Crab Salad and the Jerk Sea Scallop Chowder. None of the items on the menu tonight are available on the regular Jerk Shack menu which made this evening that much more exclusive for those in attendance. 

According to Lamont the Field to Table experience was great for attendees who are finally getting an opportunity to resume some sense of normalcy in a really cool setting (12th Man Paradise!) but also important for the overall service industry and for his staff at the Jerk Shack specifically pointing out that events like Field to Table provide much-needed work opportunities for his staff. 

Visit The Jerk Shack 

2510 1st Ave

Seattle, WA 98121

Website: https://jerkshackseattle.com/

IG: @JerkShackSeattle